Ecole Nationale Supérieure de la Pâtisserie, Southeast France:
The L’École Nationale Supérieure de la Pâtisserie in Yssingeaux, in the Haute-Loire department, in southeast France near Lyon is a highly acclaimed pastry school run by the best Chefs in the world. We are a historic school with 25 years of experience in training the best Pastry Chefs in the world. We train as many as 1200 professionals, students and amateurs every year and are recognized by the Bakers and Pastry Chefs as a leading school.
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French Pastry Art pr
ogram (6 months - in English):A brand new program specially designed for foreign students who want to learn the French Pastry fundamentals within 6 months
Students who complete the program will receive an ENSP diploma which is a passport to join the best pastry teams worldwide.
ENSP will welcome only students with real and strong motivation to become a pastry chef.
All the courses are taught in English. Fluency in written and spoken English will be required.
The curriculum is based on the French CAP program (the national reference for pastry chefs).
The French Pastry Art Program "Nicolas Toulliou" includes :
* • practical sessions in pastry labs (490h) with ENSP pastry chefs
* • theoretical courses (120h) : technology, hygiene, first-aid, art and design, management
* • French classes (one day every week)
* • A one-month internship in a French pastry shop
At ENSP you will discover a professional environment with amazing facilities. You will have the opportunity to enrich your experience through your exchanges with professionals perfecting their skills in our unique school.
L'art de la Pâtisserie Française (6 mois - en français):Une nouvelle formation de base préparant au Certificat de Compétences Académiques (CCA)
Durant six mois, les cours pratiques aborderont les fondamentaux de la pâtisserie française. A l'obtention du diplôme, les élèves seront capables de rejoindre des équipes talentueuses dans les maisons les plus prestigieuses.
L'ENSP souhaite accueillir des élèves ayant une réelle et forte motivation pour embrasser le métier de pâtissier. Les cours sont dispensés uniquement en français.
Un niveau convenable à l'écrit et à l'oral est exigé.
Le programme de l'Art de la Pâtisserie Française "Nicolas Toulliou" se compose de :
• cours pratiques en laboratoire (490h) avec les chefs pâtissiers de l'ENSP
• cours théoriques (120h) : technologie, hygiène, secourisme, dessin, gestion
• cours de français un jour par semaine
• stage d'un mois obligatoire dans une pâtisserie française
A l'ENSP vous bénéficierez d'un environnement professionnel de pointe. Il vous sera donné l'occasion de partager et d'échanger avec les professionnels français qui viennent parfaire leurs techniques dans ce lieu unique au monde.
PASTRY CAMPUS:To celebrate its 25th anniversary, the ENSP proposes the first intensive and international Pastry Program in Europe. Come and discover the art of pastry and bakery in a unique and comfortable environment in France.
You will share your passion with students from all over the world. During two months, you will be taught by the best pastry chefs. They will provide the best knowledge from the fundamental bases to the latest trends.
The course
Exclusive 300-hour program
Mainly hands-on
International Environment
English language
Small classes
Morning and afternoon sessions
Five days a week, during 8 weeks
Trips to nearby great restaurants and cities
Price € 4,400
The price includes tuition, a folder with recipes, lesson materials and the transfer from St Etienne to Yssingeaux. No additional fees due upon registration.
The price does not include traveling costs and uniforms. Housing and meals are optional.
Housing 100€ /week
Accommodation will be provided in bungalows in a vacation community located within a ten-minute walk from the school. A bungalow accommodates a maximum of 5 participants, and comprises a kitchen and a bathroom. The price includes water usage, hot water, clean-up, towels, bedclothes.
Meals Free breakfast, 12€ / lunch
A hot 3-course lunch will be served in the restaurant of the school.
"For me, dessert is also the last punctuation mark of the meal – a signature. Like the last period on a pleasurable page we turn, but that should remain engraved in our memory."
Alain Ducasse
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